In France, the partnership between the farm and the kitchen has been a long-standing marriage. “Chicken from Bresse”, “Sisteron lamb”, “Limousin veal” show how influential husbandry is.

Paradoxically, meat cookery is at its most refined when it’s at opposing ends of the cooking spectrum. On the one hand, juicy underdone meat (or raw in the case of steak tartare) whether it be for a rapidly seared duck breast or a gigot, a leg of lamb spiked with garlic or a slice of foie gras is a national passion. On the other, arguably the greatest glories of French cuisine are dishes simmered long and slow like a boeuf à la mode or a civet de lièvre à la royale or a confit de canard.

Our selection includes:

Le Carré D’Agneau au Safran, Échalotes Confites - Rack Of Lamb with Saffron and Shallots

Lamb is the predominant meat served in Provence and is a popular dish throughout France. A lamb often appears in the ‘coat of arms’ of butchers’ guilds, particularly in Paris. Lamb is preferred young, and is most often served rare. Here the lamb is prepared with saffron and shallots for additional flavor.


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